Clean fish, simmer in salted water for 7 minutes.

Remove fish, skin and flake flesh.

Place tomatoes in boiling water till skin loosens, remove, skin.

Place with fish in ovenproof fish.

Blend flour with a little milk, add in rest of milk.

Bring to a boil, stirring to keep mixture smooth, 3 minutes.

Grate cheese, beat eggs, add to sauce.

Heat until sauce thickens, don't boil.

Pour over fish and tomatoes.

Surrounded by the Atlantic and the North Sea, the Scots are expert fish cooks and smoked herring and salmon are two marvellous examples of that art. Finnan Haddie may seem a more ordinary dish, but it is every bit as tasty when it appears on the table.